Dixieland Shortcake Recipes

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

DIXIELAND SHORTCAKE

Steps:

• In a large skillet melt the butter over medium heat. Add the peppers, mushrooms and onions. Saute until crisp tender.
• Remove veggies from the pan.
• Stir flour into the pan and cook until bubbly. Whisk in the stock and bring to a boil.
• Lower the heat, simmer and stir for 5 minutes. Stir in the chicken, veggies and black pepper. Heat through.
• Cut corn bread into squares, split them in half and fill with the chicken.

DIXIE CHICKEN SHORTCAKE

Steps:

• Make the cornbread:.
• Preheat oven to 450F and grease an 8" square pan.
• Sift dry ingredients together.
• Mix egg and buttermilk together and add to dry ingredients.
• Add melted butter and pour into prepared pan.
• Bake for approximately 18 minutes.
• Remove skin and bones from cooked chicken.
• Cut meat into small pieces.
• Make a sauce using chicken stock and flour; add chicken.
• Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
• Cut cornbread into 8 squares; split squares.
• Place lower half of cornbread on a plate; cover with some of the chicken mixture.
• Replace the top half and cover with more of the chicken mixture.
• Serve immediately.